Preparation

• Prepare in advance a couple of hard-boiled eggs by boiling them for 10-12 minutes in water. Once cooked, cool them with cold water and set aside.
• Separate the squid tentacles and fins, leaving the squid body clean and without any added parts.
• Turn the squid bodies inside out and clean them thoroughly to ensure all sand is removed. Leave the squid like this, without turning them back, as this makes them less likely to break during cooking.
• Clean the tentacles and fins and chop them very finely, making sure they are well minced.
• Mix the minced pork with the finely chopped squid tentacles and fins, along with the grated hard-boiled egg, until you obtain a uniform mixture.
• Work this mixture with your hands until you achieve a homogeneous consistency.
• Fill the squid bodies with the mixture, ensuring you do not overstuff them because the squids shrink when cooked and may break.
• Sew the opening of each squid by passing a toothpick through twice to secure it well.
• Blanch the tomatoes by submerging them in boiling water for 1 minute, then remove the skin and seeds. Finely chop the flesh.
• In a pan over low heat, sauté the chopped onion with a little oil until it acquires a deep golden color, approximately 10-15 minutes.
• Midway through cooking the onion, add a tablespoon of sugar to help caramelize it and enhance its flavor.
• When the onion is well golden, add the tomato and chopped garlic, and let it cook until the tomato starts to darken, about 10 more minutes.
• Adjust the salt and pepper to your taste.
• Before finishing cooking, add a glass of cognac and let it cook until the alcohol completely evaporates, about 2-3 minutes.
• Add a little water (or fish stock) and blend it with an immersion blender until it becomes a smooth sauce.
• If you want a finer texture, pass the broth through a fine-mesh strainer before continuing.
• Return the broth to the pan and cook the stuffed squid over low heat for about 45 minutes, until they are tender.